Chai tea has always been one of my favorite warm beverages, but all that dairy can make me feel heavy and bloated. I’ve been trying for a while to create a dairy-free version, and I think I finally perfected it. This version has all of the flavor without the heaviness of the original. I used essential oils, because I had them, but you could certainly substitute with the real spices like cinnamon, cardamom, ginger and clove.
I like to make this and pour it in a large Thermos dispenser and take to a holiday party as a delicious beverage alternative. It goes fast so make sure you get some for yourself!
- 8 chai tea bags (I used Twinings decaf chai)
- 4 cups boiling water
- 4 cups unsweetened vanilla almond milk
- 1 can full-fat coconut milk
- 2-3 drops essential oils: cassia (cinnamon), cardamom, ginger, clove
- 3 tablespoons maple syrup
- 1 teaspoon pure vanilla extract
- Seep chai tea bags in boiling water -- let stand for at least an hour, or overnight.
- Pour tea mixture and remaining ingredients in a large pot over medium high heat.
- Whisk until about to boil - but do NOT let it boil or it may start to curdle.
- Pour, in batches, in a blender and blend until frothy.
- Serve warm with a cinnamon stick and sprinkle with cinnamon, if desired.